This is another of my favorite chili recipes. The difference is that I use this one when we have deer meat.

Ingredients:

• 1 1/2 pounds of cubed Venison  (I suppose you could use beef stew meat if you wanted)
• 1 chopped up onion. (I actually just use onion powder)
• 1 8 oz can of tomato sauce (2 if you like your chili to be thinner)
• 1 envelope of chili seasoning

Directions: 

1. Place all ingredients in the slow cooker.
2. Mix well.
3. Cover and cook on high 4 – 5 hours or low 6 – 9 hours (until the meat is tender)

The original recipe called for a can of drained kidney beans, but I do not like kidney beans so I leave those out.